Chef Aniket Das at Aloft Bengaluru Cessna Business Park steps up his game to meet the Bangalore foodie. At his restaurant he tries new tastes and trends. Both of which he believes are important to stay abreast with. In conversation with Explocity.

Where did you grow up?

I was born and raised in Mumbai.

What led you to becoming a chef?

Why do we celebrate St. Patrick’s Day?

St. Patrick’s Day is where the Irish celebrate their heritage. St. Patrick’s Day celebrations was brought to America in 1737 by Irish soldiers fighting with the Brits. To help with homesickness, they marched in a parade to connect with other Irish soldiers. Today, Dublin has a huge St. Patrick’s Day parade.

Why colour green?

A Bangalore Ugadi And My Grandma’s Perfect Hollige For our expat readers, a Hollige or Obbattu is a stuffed, sweet chapati. And Ugadi is New Year’s Day in these parts, determined by cyclical agrarian rhythm.

Grannies are concerned about health and for this reason every Ugadi, grandma cooked what she and we, her family, considered to be the perfect hollige.

For our expat readers, a Hollige or Obbattu is a stuffed, sweet chapati. And Ugadi is New Year’s Day in these parts, determined by cyclical agrarian rhythm.

Grandma’s hollige wasn’t cloying sweet. It had right mix of jaggery and dal (lentils). She ground them up and and cooked and rolled them into a warm ball (called the hoorna) that then gets stuffed into the chapati dough.

Hard Rock Cafe and Irish House Get Green Beer and Get Real For St Patrick’s But here’s the kicker: most of the people we spoke to don’t seem to know anything about St Patrick’s Day, nor the relevance of the colour green, which determines why so many people of Irish persuasion drink humongous quantities of green beer.

It’s not that Bangalore does not know St Patrick. We have a huge church smack in the heart of town, at the bottom of Brigade Rd., devoted to the patron saint of Ireland. And there are thousands of devoted people who worship there and many others who use the grounds as a parking lot and thoroughfare… the point is they have heard of St Patrick. So we assumed they know about green beer for St Patrick’s, among other St P Day delights such as Irish soda bread, cabbage and corned beef.

In Search Of The Bangalore Ugadi Menu There’s a lot of information online about Ugadi food and what it is, so we will keep ourselves to letting you know where you can go to get this food, if a home cooked meal is not at hand.

Either you live in Bangalore and know all about Ugadi or you live under a rock.

To throw some light, the agrarian festival of Ugadi (or Yugadi or Gudipadwa) is celebrated as the first day of the New Year in Karnataka, Maharashtra, Andhra and Telangana.

By one interpretation, in these parts, this is the first day of the month of the year. In other parts of the country, the Hindu New Year month starts on other dates.

Hand pulled noodles is an art. Some would call it Noodle Theatre which is being performed by Chef Jack Wang at Shangri-La. The particular noodles are called Lamian noodles. The noodle dough is pulled and folded and pulled again to attain the perfectness that noodles always seems to have.
b-Cafe is hosting Chef Jack Wang who is visiting from Shangri-La, Xian for this Chinese food promotion. The food and the special Lamian noodles is native to China’s North Western Capital, Lanzhou. Chef Wang will make your noodles live demonstrating the speed and dexterity to make these hand

To cater to the global traveller, there is a bowl fest at Radisson Blu Atria. There isn’t much travelling one needs to do to enjoy the comfort of a bowl meal. They are wholesome, tasty and quick.
The concept of “bowls” is mainly seen in Asian countries. Noodle soup and congee can’t be enjoyed anyway else. The bowl fest at Radisson Blu Atria also has bowls from Malaysia like the Mee Goreng, Korean Bibimbap, Bangkok Coconut Curry Noodle Bowl, Italian Mushroom Risotto Bowl and a Tex Mex Cottage Cheese Bowl. The promotion at The Whiskey Bar gives

There is an ongoing promotion of Mesopotamian food at the Sheraton Grand Bangalore Hotel at Brigade Gateway. In history we study about great civilisations but never about their food. Well a general sense of their agriculture tends us to make some conclusions but history lessons definitely don’t have you salivating at the mouth. The Persian Terrace at the hotel gives Bangaloreans a glimpse into the food that led the Mesopotamian civilisation to flourish.
The regions of West Asia, namely, Syria, Iraq, Jordan, Iran, Lebanon and Israel, were collectively Mesopotamia. This had parts of Turkey and Saudi Arabia as well.

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